Summary

Ingredients

• 2 onions)
• 1 large apple
• some butter
• 750 ml vegetable stock
• 500 g tomato (s)
• salt and pepper
• Tabasco
• Basil, fresher
• 75 ml apple juice

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Instructions

1. Peel the onions and finely dice them. Peel and quarter the apple and remove the core. Dice the pulp.
2. Melt some butter in a saucepan and fry the onion and apple cubes in it. Pour in the broth and bring to a boil. Cut into the tomatoes and scald them in boiling water for a few seconds, then rinse with cold water and peel them. Quarter the tomatoes, remove the stalks and add to the stock. Cover and let simmer gently for approx. 20 minutes. Puree the soup, then season with salt, pepper and Tabasco. Let cool slightly, add the apple juice and place in the fridge until serving.
3. Just before serving, cut the basil into strips and add to the soup.